Basil and Olive Oil Pesto

Vibrant, fresh, and simple!

By: Dr. Limor Goren, founder of kyoord
Basil and Olive Oil Pesto

Traditionally, this delicious sauce was made with a mortar and pestle, but now, thanks to modern technology, it can be made in just a few moments with a food processor. Unleash your culinary creativity with fresh, homemade Pesto! This simple yet flavorful sauce can transform any meal into a culinary masterpiece. Elevate your meat, veggies, salads, and sandwiches to a whole new level with Pesto’s magic.

This week, we share our recipe for Basil and Olive Oil Pesto, which pairs perfectly with spaghetti. It is a simple addition to any weeknight meal plan and can be easily stored in the refrigerator.


  • 1/2 cup pine nuts
  • Two garlic cloves
  • 6 cups loosely packed basil leaves
  • 1 tsp salt + more for cooking the pasta
  • 3/4 cup extra virgin olive oil
  • 3/4 cup grated parmesan 
  • 1 lb dry pasta of choice

Method of Preparation:

  1. Bring a pot of water to boil. Add a generous amount of salt (water should taste almost like the Ocean!) 

While water is boiling – make Pesto:

  1. Lightly roast pine nuts in a dry pan until golden
  2. Let them cool, then place the pine nuts in a food processor. Add garlic, basil, and half a teaspoon salt.
  3. Start blending and gradually add the olive oil through the opening at the top until incorporated, and you have a consistent, moist paste.
  4. Remove the mixture from the food processor into a bowl, and hand-mix in the grated parmesan. Add more salt if needed.
  5. Cook pasta to al dente. Drain, but reserve 1/4 cup of cooking water.
  6. Mix the Pesto with the pasta, adding some water if needed. Top with a swirl of olive oil and more shaved parmesan

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